Korean Bulgogi


  • 8 ounces (by weight) Idaho® Potato French Fries or Idahoan® Tater Tumblers
  • 2 ounces (by weight) Bulgolgi marinated beef, recipe follows
  • Bulgolgi mayonnaise, recipe follows, as desired
  • Pickled red onion, thinly sliced, as desired
  • Kimchi, chopped, as desired
  • Sesame seeds, for garnish
  • Green onion, thinly sliced, for garnish

Bulgogi Marinated Beef

  • ½ cup soy sauce
  • ¼ cup brown sugar
  • ¼ cup sesame oil
  • 6 cloves garlic, chopped
  • 2 Tablespoons ginger, grated
  • 2 Tablespoons gochujang
  • ¼ cup oil
  • 2 pounds ribeye beef, thinly sliced, cut into strips


  1. Place cooked tots in a bowl or on a plate. Top with beef, mayonnaise, red onion, kimchi, sesame seeds and green onion.
  2. Serve immediately.

Bulgogi Marinated Beef

  1. In a blender, combine all ingredients except for the beef and mayonnaise. Puree until smooth.
  2. In a large mixing bowl, pour half of the marinade over the sliced beef and marinate for 2 hours or up to overnight.
  3. For the bulgogi mayonnaise, in a separate mixing bowl, mix the remaining marinade with mayonnaise until incorporated. Reserve until ready to use.
Print Recipe

Adam Moore
Flashpoint Innovation
Chicago, IL

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